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Yes, it's time for blatant self-promotion. I am over a recent and very nasty case of strep throat an - (USA)
Yes, it's time for blatant self-promotion. I am over a recent and very nasty case of strep throat and would love to be chained to the computer once again, but I have no power (due to Sunday's storm) and am borrowing a friend's laptop to post this. I've never had to write a 5-second blog post before, but that's all the time I've got. All I can really think about this week is my new book - how fun the cover is, what more I need to do to promote it, and whether I'll ever stop obsessing over Ama
http://midnightwriters.blogspot.com/2009/03/yes-its-time-for-blatant-self-promotion.html
Fun Recipe Ideas That Allergy Sufferers Can Use - (USA)
by Chris Channing Cooking for those with a food allergy is a bit tricky. It usually involves a lot of nutrition label checking, and trying to edge around things that the person can’t eat. The key solution to this problem is to simply be creative, and be aware of what you can do to get around certain ingredients. You can even bake a cake without milk, after all! For a gluten-free diet, you can still have great selections in appetizers. One party favorite is the mini-corndog, which can easily
http://www.myflhomebuyer.com/2009/03/24/fun-recipe-ideas-that-allergy-sufferers-can-use/
Q & A with Daniel T. DiMuzio - (USA)
Daniel T. DiMuzio, Baking and Pastry instructor at Culinard , The Culinary Institute of Virginia College, is the author of Bread Baking: An Artisan's Perspective , a new textbook on the art of artisan bread baking. Dan has owned his own artisan bakery, managed and consulted with numerous other bakeries, and studied and baked with master bakers such as Didier Rosada and Jeffrey Hamelman. Dan was kind enough to discuss his new book with long-time TFL member Eric Hanner (EHanner) and myself
http://www.thefreshloaf.com/node/11891/q-amp-daniel-t-dimuzio
Sour Milk - (USA)
It is one of the ironies of modern life that kind of tickles me when I think about it, but when we come across a recipe calling for sour milk, we have to actually make our milk sour by adding vinegar, while most sour milk recipes were developed by our foremothers to use up the milk that had gone bad in days where most families had a dairy cow or knew somebody who did. Granny Tea tells me that even though her family lived in town, they owned a cow that they boarded at the outskirts of town- jus
http://frugalhacks.com/2009/06/19/sour-milk/
Chocolate Bar West Village Opening - (USA)
Alison Nelson’s Chocolate Barnnounces Its West Village Homecoming! Just Steps from the Original Candy Store For Grown-ups (2002—2008) New Location: 19 8th Avenue between Jane and West 12th New Executive Chef: Gustaf Mabrouk Slated Opening Date: Tuesday, 28 April 2009 New York—-Alison Nelson’s Chocolate Bar is proud to announce its West Village Homecoming on 28 April, 2009 with the opening of its new chocolate and coffee shop located at 19 Eighth Avenue between Jane and West 12th Str
http://www.phatguru.com/?p=6106
VEGAN MOFO: MY FAVORITE DESSERT DIVA, FRAN COSTIGAN - (USA)
What is Vegan MoFo? Click here to find out! If you don't already have a copy of Fran Costigan's More Great Good Dairy-Free Desserts Naturally, then put it on your holiday wishlist immediately! It's a vegan kitchen must-have. Fran herself is a wonderful, warm, funny, loving, hard-working and knowledgable person. I'm privileged to be able to call her my friend. We met at a NAVS SummerFest quite a few years ago. She was presenting the day before I was. She had a mini-disaster while baking
http://veganfeastkitchen.blogspot.com/2008/10/vegan-mofo-my-favorite-dessert-diva.html
Day 278: Roast Lamb, Baked Potatoes, Glazed Carrots (from the garden) and Turtle Bars - (USA)
Waking up this morning was like Christmas - you know that second when you remember it’s Christmas and your heart starts to skip a little with excitement? That was me upon realizing I hadn’t checked my email in at least 8 hours. I’m sure this has been my giddiest weekend since getting to go see Gowan at Calaway Park, even though it poured rain and Todd didn’t show up. I have to start giving stuff away more often. (Perhaps I’ll instigate Free Stuff Fridays? What are the chances of another FedEx
http://dinnerwithjulie.com/2008/10/05/day-278-roast-lamb-baked-potatoes-glazed-carrots-from-the-garden-and-turtle-bars/
J is for Jubilant ... - (USA)
Jam and Clotted Cream - BethJam Jar Boogie - EllaJamie's Kitchen - JamieJane, Cooking It Now - JaneJasmine Cuisine - JasmineJavagirlkt's Cookin - Katie MJenny Bakes - JennyJennyfer's Culinary Creations - JennyferJen's Blog - Jennifer FJeremy's Kitchen - JeremyJessica Loves Cake - JessicaJillion Inklings - Julie IJoey Biscotti - Stephen & JoeJoy Through Cooking - Meghan PJudy's Gross Eats - JudyJulie Berg: Run On - JulieJulie's Adventures in Baking - JulieJumbo Empanadas - BrilynnJust 4 u Confect
http://daringbakersblogroll.blogspot.com/2007/07/j-is-for-jubilant.html
'Cake Boss' on TLC: Snap Judgment - (USA)
TLC's latest foray into the reality TV world -- known as Cake Boss -- sounds like it should be a cooking show focused on baking and sugary confections and anything coveredin frosting. Yum! And it is -- sort of. But...
http://popwatch.ew.com/popwatch/2009/04/cake-boss-on-tl.html
Making The Most Of A Food Allergy With These Recipes - (USA)
by Chris Channing Although you may have a food allergy, this doesn’t mean that you have to give up tastes of foods that you once loved. Even making complex meals is possible through means of substitution and creative ways of duplicating different cooking techniques. It’s true that an allergy sufferer can have the majority of the foods he or she wants. For a gluten-free diet, you can still have great selections in appetizers. One party favorite is the mini-corndog, which can easily contain gl
http://www.idealsharing.com/food-beverage/making-the-most-of-a-food-allergy-with-these-recipes.html
Making The Most Of A Food Allergy With These Recipes - (USA)
by Chris Channing Cooking for those with a food allergy is a bit tricky. It usually involves a lot of nutrition label checking, and trying to edge around things that the person can’t eat. The key solution to this problem is to simply be creative, and be aware of what you can do to get around certain ingredients. You can even bake a cake without milk, after all! For a gluten-free diet, you can still have great selections in appetizers. One party favorite is the mini-corndog, which can easily
http://sciencehorizons.com/making-the-most-of-a-food-allergy-with-these-recipes/
Kitchen Confit Peach Week: Peach Tart - (USA)
August 24, 2008 Baking, Confections, Dessert, Fruit, Recipe | Tags: Brandy, Curd, Peach, peaches, Poached, Rosewater, Tart | It’s funny how a simple lunch time conversation can lead you down a cooking rabbit hole. J and I were having lunch a few weeks ago and we were remembering a simply sublime cornmeal and lemon curd cookie that is made by Marché, one of our favorite East Nashville lunch places. That led us towards contemplating lemon curd, and considering that our planned-for Kitch
http://kitchenconfit.wordpress.com/2008/08/24/kitchen-confit-peach-week-peach-tart/
Of Nuts and Chocolate - (USA)
Two months ago, our Pro Vercelli Serie C1 promotion dish served up a fundamental combination of world cuisine—beans and rice—which comes to a subtle perfection in the borlotti-rich risotto that is Panissa vercellese . Last month, our Serie B promotion celebration turned to an even more essential marriage of flavors that is even more elevated in the history of our hometown's environs. I speak—deep breath here—of nuts and chocolate. If you have doubts that Piedmont marks the dead-center hub o
http://www.runofplay.com/2009/03/26/of-nuts-and-chocolate/
A Macaron Class at L’Atelier des Chefs - (USA)
Thu, 20 Nov, 2008 Food, London, Shops | Tags: cooking class, event, Food, London, macarons, trusted places | Last Saturday, I again attended another Trusted Places event at L’Atelier des Chefs on Wigmore Street in central London. We were there to learn to make macarons, those lovely almond biscuits sandwiching a rich filling (not to be confused with the coconut macaroons). Those around me know my predilection for these confections and when I was invited to take part in the class, I jumped
http://tamarindandthyme.wordpress.com/2008/11/20/a-macaron-class-at-latelier-des-chefs/
Seafood Lasagna - (USA)
I recently came across this recipe for a seafood lasagna on Confections of a Foodie Bride which sounded so good that I had to make it right away. How could I not make it right away? It contains so many of my favorite foods including cheesy baked pasta, shrimp, king crab and scallops. I also liked that it contained an entire package of spinach for that green vegetable that I like to try to include in my meals. This lasagna starts with a layer of cheese and spinach followed by a layer stuf
http://closetcooking.blogspot.com/2009/05/seafood-lasagna.html
Fun Recipe Ideas That Allergy Sufferers Can Use - (USA)
by Chris Channing Although you may have a food allergy, this doesn’t mean that you have to give up tastes of foods that you once loved. Even making complex meals is possible through means of substitution and creative ways of duplicating different cooking techniques. It’s true that an allergy sufferer can have the majority of the foods he or she wants. For a gluten-free diet, you can still have great selections in appetizers. One party favorite is the mini-corndog, which can easily contai
http://seasoningz.com/seasoningz-blog/fun-recipe-ideas-that-allergy-sufferers-can-use/
So Dreamy: Rachel Albert-Matesz’s The Ice Dream Cookbook* (and Recipe!) - (USA)
August 22, 2008 * Or, Dream a Little Dream of Rich, Creamy, Delectable Frozen Desserts [Dried Apricot Pistachio Ice Dream] When I was contacted about a month ago to see if I’d be interested in examining a review copy of the upcoming The Ice Dream Cookbook by Chef Rachel Albert-Matesz, I have to admit I was a bit hesitant at first. Despite my weak-kneed response to most sweets, I’ve never been terribly smitten with frozen desserts, though I do enjoy a scoop or two every summer (and used to LO
http://dietdessertndogs.wordpress.com/2008/08/22/so-dreamy-rachel-albert-mateszs-the-ice-dream-cookbook/
Esther Blum Gets Gorgeous with Pomegranates! - (USA)
Fall is here, and it’s my favorite time of year. The air gets crisper, you get to dress in layers, and your hair stays frizz-free and under control (or so you hope). But there’s another reason why I treasure the fall: pomegranates. Dark, sweet, tart, and let’s face it—sensual. Pomegranate juice is something of a panacea. Drinking 8 ounces of 100% pomegranate juice per day has been proven in research studies to improve everything from cardiovascular disease and blood vessel blockages to dia
http://www.chroniclebooks.com/blog/?p=2004
Office celebrations: Unity or unprofessionalism? - (USA)
There is a particular department in my company that seems to be in perpetual celebration. There are banners, work tables draped in flimsy paper tablecloths, and an endless parade of cookies, cakes, and potluck lunches. Come to think of it, I don’t think I’ve ever seen that department undecorated. I try to figure out each time the decorations change what the new celebration is. Is it someone’s birthday? A new season? Canadian national holiday? The vernal equinox? Daylight savings? Sally's cousin
http://www.worklovelife.com/2008/08/office-celebrations-unity-or.html
Fun Recipe Ideas That Allergy Sufferers Can Use - (USA)
by Chris Channing Cooking for those with a food allergy is a bit tricky. It usually involves a lot of nutrition label checking, and trying to edge around things that the person can’t eat. The key solution to this problem is to simply be creative, and be aware of what you can do to get around certain ingredients. You can even bake a cake without milk, after all! For a gluten-free diet, you can still have great selections in appetizers. One party favorite is the mini-corndog, which can easily
http://www.newsinfonow.com/fun-recipe-ideas-that-allergy-sufferers-can-use/
Cakes in Queensland. - (USA)
Still on our theme of Queensland, History, and Food, today I give you some 1930’s cake recipes from Brisbane newspapers – because really, truly, I know that most of you like “doable” recipes, especially if they are for cakes. From the Courier Mail of March 15, 1934, an nice idea for the Ladies who Lunch but who don’t want the oven to add to the Queensland tropical heat: Chocolate Biscuit Cake This is a novel cake which is much appreciated at tennis or bridge teas or at supper parties.
http://theoldfoodie.blogspot.com/2009/06/cakes-in-queensland.html
O Frabjous Day! - (USA)
Jump to Comments O, blessed day! Oh day of cleaning and crafting and cooking! Oh, no turkey leftovers! Wait, that last one’s not so good. Darn. I boiled some newspapers that the kids had gladly ripped into tiny shreds. The goal is papier mache pulp. Right now I have a steaming pot of gray pulpy stuff with blackish bits floating in tan water. Right, Christmas presents ho! I have all confidence that said ugly stuff will transform into items of delight. At some point. Anthropapa and I went on a min
http://anthromama.wordpress.com/2008/11/28/o-frabjous-day/
It's Better Here - (USA)
So the other night I was out much too late with my friend, Calvin. A couple weeks ago, while Naomi and Jason were visiting, we had dinner and Calvin joined us. At some point he mentioned something about the absolutely best hot chocolate, not just here in Salt Lake, but perhaps anywhere, and I was aghast that he'd make such a declaration. He insisted and then told me he'd take me for some so I could try it and taste so for myself. I am a chocolate snob, people. I have been for my entire lif
http://www.nakedjen.com/nakedjen/2008/10/its-better-here.html
Everything you always wanted to know about CHOCOLATE, but were afraid to ask... - (USA)
Joy at Joy of Desserts is hosting a Chocolate Round-up on April 20th. Be sure and join us. IFor all you CHOCAHOLICS out there I thought I would run this informative post on everything you every wanted to know about chocolate, but were afraid to ask and really need to know! CHOCOLATE DICTIONARY with some definitions from WIKIPEDIA BITTERSWEET CHOCOLATE is chocolate liquor (or unsweetened chocolate) to which some sugar (typically a third), more cocoa butter, vanilla and sometimes
http://www.3sidesofcrazy.com/2009/03/everything-you-always-wanted-to-know.html
Cookie Carnival: Toasted Almond Lemon Bars Recipe and Round-up - (USA)
I am blown away by all the amazing bakers that joined in the fun with this month's Cookie Carnival ! Lovely Kate at The Clean Plate Club invited me to be a guest host for this month and choose the recipe. I chose the Toasted Almond Lemon Bars from The Sweet Melissa Baking Book. Kate and I agreed that something spring-like and lemony would be perfect this month. I thought that Melissa Murphy's take on a classic would be interesting for all of us to try. These lemon bars have a buttery shortb
http://phemomenon.blogspot.com/2009/05/cookie-carnival-toasted-almond-lemon.html
Easy Gourmet Dessert Recipe - Chocolate Parfait - (USA)
Easy Gourmet Dessert Recipe - Chocolate ParfaitI thought I’d change gears and share an easy gourmet dessert recipe with you. Chocolate parfaits are elegant and simple. They look impressive even if you know better. The secret is that you can assemble a parfait with all store bought ingredients and no one will know the difference.As a tip: don’t use canned whipped cream. It’s much more impressive if you whip your own. And it’s easy to do - just put the whipping cream in a bowl with some sugar (1
http://www.3stepads.com/2009/05/24/easy-gourmet-dessert-recipe/
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